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A Cozy Little Cake with Big Flavor: Our Mini Mocha Banana Favorite

  • Amy Smith
  • Sep 2
  • 2 min read

At the Inns at 8th and Main, we're no strangers to using what we have on hand—and that’s exactly how this little beauty of a cake came to be. A couple of overripe bananas, the last cup of morning coffee, and a craving for something chocolatey... and just like that, our Mini Mocha Banana Cake was born.


A piece of The Inns at 8th & Main's Mini Mocha Banna Cake on a silver tray.
Dessert is always FIRST!

It’s the kind of cake that feels like a warm hug—moist from mashed banana, rich with cocoa, and just the right touch of coffee to wake up the flavor. It’s not too sweet, not too fussy, and perfect for sharing (or not—we won’t judge). We've made it for overnight guests, late-night cravings, and even breakfast on the patio with a dollop of our Inn Signature Yogurt, or just a drizzle of warm caramel or chocolate sauce.


What do we love most? It’s small-batch and super forgiving—great for using up what’s ripe and ready. Want to dress it up? Add a sprinkle of chocolate chips or pecans, or both.


Want to keep it simple? Just slice and serve warm with your morning coffee. Either way, it’s one of those easy bakes that earns its spot in our family recipe book.


🍫☕ Mini Mocha Banana Cake (Serves 6)


Ingredients:

  • 1 ripe banana, mashed

  • 1 egg

  • 1/4 cup brewed strong coffee (cooled)

  • 1/4 cup unsweetened cocoa powder

  • 1/2 cup brown sugar (or coconut sugar)

  • 1/4 cup neutral oil (avocado or olive oil works great)

  • 1/2 tsp vanilla extract

  • 3/4 cup all-purpose flour

  • 1/2 tsp baking soda

  • 1/4 tsp baking powder

  • Pinch of salt

  • Optional: 1/4 cup mini chocolate chips, chopped dark chocolate, or chopped pecans


Instructions:

  1. Preheat oven to 350°F. Lightly grease a loaf pan, 6-inch round cake pan, or six muffin cups.

  2. In a medium bowl, whisk together mashed banana, egg, cooled coffee, oil, vanilla, and brown sugar.

  3. Sift in the cocoa powder. Then add flour, baking soda, baking powder, and salt. Stir just until combined—don’t overmix!

  4. Fold in chocolate chips and pecans if using.

  5. Pour into prepared pan and bake for 22–28 minutes, or until a toothpick comes out clean.

  6. Let cool slightly before slicing. Serve warm or chilled—with your choice of topping, or just a good cup of coffee will do.


Whether you're staying with us soon or baking from your own cozy kitchen, we hope this little cake brings a little joy your way. Let us know if you try it—we’d love to see your version! 💛



Enjoy!


Amy, Your Favorite Innkeeper


 
 
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